Makes 12 Muffins
1½ 5.3 oz cups of Wünder Raspberry Quark
2.5 oz shredded coconut
2.5 oz rolled oats
½ cup Canola oil
3.5 oz light brown sugar
1 egg (room temp)
5 oz plain flour
½ tsp baking soda
1 tsp baking powder
½ cup milk (dairy free milk is fine, just don’t used 1%)
1 cup fresh raspberries
Line cupcake tin with 12 muffin cases and preheat oven to 395F
In a large bowl, add the oats, shredded coconut and quark and mix well.
Next add the oil, milk, egg and sugar, mixing thoroughly before adding in the flour, baking soda and baking powder.
Add the raspberries and break them down until the mix is peppered with raspberry bits.
Spoon into the muffin cases and cake for 20 minutes. Allow to cool in the tin for 10 minutes before cooling for a further 15-20 minutes on a rack.
Recipe and image by Phoebe Male of Milk With No Sugar.